Academic Press Food Preservation (Nanotechnology in the Agri-Food Industry): 6

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety Review Presents tactics for the safety and quality of preserved food through nanoscale technologies, discussing nanovesicles, nanospheres, metallic nanoparticles, and more About the Author is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters, and Letters in Applied NanoBioScience . Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books and has served as editor on more than 50 scholarly books.